Leek Soup (Purresuppe)

Kitchen Tested
  • Yield 6 servings

Garlicky leeks, sweet parsnips and creamy potatoes blend together for a heart-warming dish.

A recipe for Leek Soup or Purresuppe, a classic dish from Norway.
Teresa Blackburn

This soup is very thick, almost like a purée. If you want a thinner soup, add more broth.


1/4 cup butter, unsalted
2 large leeks, sliced (white and light green prts only)
4 medium white potatoes, cut into 2-inch cubes
3 medium parships, peeled and cut into 1-inch cubes
5 1/2 cups reduced-sodium vegetable broth
1 teaspoon salt
Freshly ground black pepper
Fresh chopped parsley


  1.  In a large stockpot, melt butter over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add potatoes and parsnips; cook 5 minutes, stirring occasionally. Pour in vegetable broth; cover and simmer until vegetables are fork tender, about 30 minutes
  2. Working in batches, puree soup in a food processor or blender. Return to pan. Add salt and pepper
  3. Garnish with fresh parsley when serving.



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